Saturday, April 5, 2014

Creamy White Bean and Chorizo Stew

We know the weather is turning away from the comfort food zone, but we couldn't help ourselves: this hearty stew of cannellini beans and fresh chorizo, a streamlined version of Spanish fabada, is so easy and appetizing that we'd eat it any time of year. The flavors all revolve around pimentón (Spanish smoked paprika), which perfumes both the chorizo and the rich, naturally creamy broth. Tender baby kale, a splash of white wine, and a lashing of olive oil round out the dish. Do we really need to tell you to eat it with crusty bread?